Kobayashi K, Suzauddula M, Bender R, Li C, Li Y, Sun X
Foods. 2025; 14(3).
PMID: 39942108
PMC: 11816421.
DOI: 10.3390/foods14030515.
Homann C, Wilke V, Eckey I, Chuppava B, Kaltschmitt M, Zimmermann A
Animals (Basel). 2024; 14(3).
PMID: 38338022
PMC: 10854610.
DOI: 10.3390/ani14030380.
Liu H, Ren X, Li Y, Cao Q, Yang L, Jiang S
Front Vet Sci. 2023; 10:1289010.
PMID: 38033646
PMC: 10687151.
DOI: 10.3389/fvets.2023.1289010.
Homann C, Eckey I, Chuppava B, Teich K, Buch J, Zimmermann A
Animals (Basel). 2023; 13(14).
PMID: 37508038
PMC: 10376390.
DOI: 10.3390/ani13142262.
Liao A, Zhang J, Yang Z, Huang J, Pan L, Hou Y
Front Nutr. 2022; 9:803440.
PMID: 35600826
PMC: 9116382.
DOI: 10.3389/fnut.2022.803440.
A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid.
Martin-Diana A, Tome-Sanchez I, Garcia-Casas M, Martinez-Villaluenga C, Frias J, Rico D
Antioxidants (Basel). 2021; 10(6).
PMID: 34208721
PMC: 8234745.
DOI: 10.3390/antiox10060969.
Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Strains and Co-culture With Yeast Enhances Bioactive Properties.
Bertsch A, Roy D, LaPointe G
Front Bioeng Biotechnol. 2020; 8:956.
PMID: 32850769
PMC: 7427622.
DOI: 10.3389/fbioe.2020.00956.
Production performances and antioxidant activities of laying hens fed Aspergillus oryzae and phytase co-fermented wheat bran.
Huang C, Chuang W, Lin W, Lin L, Chang S, Lee T
Anim Biosci. 2020; 34(3):371-384.
PMID: 32777910
PMC: 7961196.
DOI: 10.5713/ajas.20.0116.
The Combination of Whey Protein and Dietary Fiber Does Not Alter Low-Grade Inflammation or Adipose Tissue Gene Expression in Adults with Abdominal Obesity.
Rakvaag E, Fuglsang-Nielsen R, Bach Knudsen K, Hermansen K, Gregersen S
Rev Diabet Stud. 2020; 15:83-94.
PMID: 31904760
PMC: 6946088.
DOI: 10.1900/RDS.2019.15.83.
Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants.
Calinoiu L, Catoi A, Vodnar D
Antioxidants (Basel). 2019; 8(9).
PMID: 31487918
PMC: 6770529.
DOI: 10.3390/antiox8090372.
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes.
Verni M, Verardo V, Rizzello C
Foods. 2019; 8(9).
PMID: 31450581
PMC: 6770679.
DOI: 10.3390/foods8090362.
How Do Arabinoxylan Films Interact with Water and Soil?.
Anderson C, Simsek S
Foods. 2019; 8(6).
PMID: 31212978
PMC: 6617299.
DOI: 10.3390/foods8060213.
Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights.
Verni M, Rizzello C, Coda R
Front Nutr. 2019; 6:42.
PMID: 31032259
PMC: 6473998.
DOI: 10.3389/fnut.2019.00042.
Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability.
Calinoiu L, Vodnar D
Nutrients. 2018; 10(11).
PMID: 30388881
PMC: 6265897.
DOI: 10.3390/nu10111615.
Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran.
Zhao W, Chen H, Wu L, Ma W, Xie Y
Glycoconj J. 2018; 35(6):547-559.
PMID: 30343348
DOI: 10.1007/s10719-018-9847-2.
Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology.
Ramos-Enriquez J, Ramirez-Wong B, Robles-Sanchez R, Robles-Zepeda R, Gonzalez-Aguilar G, Gutierrez-Dorado R
Plant Foods Hum Nutr. 2018; 73(3):228-234.
PMID: 30027461
DOI: 10.1007/s11130-018-0679-9.
Wheat Bread with Pumpkin ( L.) Pulp
as a Functional Food Product.
Rozylo R, Gawlik-Dziki U, Dziki D, Jakubczyk A, Karas M, Rozylo K
Food Technol Biotechnol. 2016; 52(4):430-438.
PMID: 27904316
PMC: 5079154.
DOI: 10.17113/ftb.52.04.14.3587.
Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods.
Laddomada B, Caretto S, Mita G
Molecules. 2015; 20(9):15666-85.
PMID: 26343624
PMC: 6332213.
DOI: 10.3390/molecules200915666.